Beef Tongue Stew

Beef Tongue Stew

My speciality is simmered dishes and "beef tongue stew" is one my favorites. It's a rather easy dish to make.
You can eat big chunky pieces of beef tongue if you make it by yourself.

Ingredients: 5~6 servings

Beef tongue
Aromatic vegetables
An adequate amount
Canned tomatoes, tinned demi-glace sauce
1 can each
Flour and butter
To make a roux
Red wine
2 cups


1. Thaw the frozen beef tongue naturally. If you are using a fresh one, it will be very tender when it's done.
2. Parboil the tongue with vegetables. Then let it cool naturally in water used for cooking. When it has cooled, peel the skin and cut into your desired thickness.
3. Prepare the stew. Stir fry aromatic vegetables and add enough water to cover and simmer. The aromatic vegetables include carrot, celery, shallots, garlic, etc.
4. While you are simmering the stew, add mashed canned tomatoes. Simmer until it has reduced by half. Boil down 2 cups of red wine before you add it to the stew. Add the wine and strain. Then add the canned demi-glace sauce (optional).
5. Saute flour in butter slowly until it has turned dark brown. Add water used for cooking the tongue to make a roux. It should look like this as shown in the photo. Dissolve the roux into the stew (Step 4). Season with Worcestershire sauce, ketchup, salt, pepper and sugar.
6. Put the cooked tongue into the stew. If you used a frozen tongue, it will be very tender if you leave it to stand overnight. Serve with sautéed spinach or pasta.

Story Behind this Recipe

This has been my favorite dish since I was little.
I still can't replicate my mother's version.